Sunday, April 11, 2010

The Ritual of Spring Cleaning


 Life was so much sweeter when I was a kid and mom and grandma did the spring cleaning.  I loved helping them and we really got down and dirty. It was fun.  All of the neighbors were doing it, the windows open and cleaning out.  Now adays, it seems like I am doing this all of the time..ugh.  Its just not as fun anymore.  It doesn't seem as ritualistic. Gardening and getting the yard in order seems so much more fun because I cleaned the house all winter and darn it, ya can't tell lol.

Off topic here, I am having a problem with honey bees this spring.  Yes, they are in danger...but the darn things are going into the drain holes in my screen doors and windows and coming inside my house.  I had them trapped in windows and between the doors and they are even getting thru the screen door and into my key holes  on my front door!  ugh.  The doors and windows they are coming in are all under porch so I might as well caulk those holes shut..adding that to my spring cleaning. There is no sign of them becoming extinct here at my house lol.

AND NOW  IM MAKING A SANDWICH FOR BRIAN (okay, where did that come from...geez, my son will beg for food anywhere lol. Hey Brian, help yourself!)  He came in and typed that right on my blog post..nice!  Teenagers!
 
  I like to read anything and everything about anything and everything and I have a book by Martha Stewart on Cleaning that I love.  She taught me a lot.  I use the bluing agent on my whites and blacks now and they are so much brighter. My whites are brighter white with bluing agent than they ever were with bleach and who know, this is an old time laundry remedy. Ladies used to use it on their hair to make their hair whiter and its safe even for pets, so if you have a white dog..I do...you can brighten his coat with it.  You can read about it on the link above. Reading motivates me to get things done. I know it sounds insane but whenever I get off track from running or exercising or eating right, I pick up a book on any of those topics and I read for a short time and am right back on track.

Another great book series I have on cleaning is Speed Cleaning,. Spring Cleaning, and Clutter Control . In Clutter control, Jeff talks about the cost of the clutter...you storing it and how much it costs you to store that stuff you might use at a later time.  Great books.  I have their schmop and some of their other products and love them.  I have had them since the mid 90s and they are still going strong! And who can live without the Shaklee Basic H2.  One bottle of that will clean the whole house!  And its all organic and safe around kids and pets. I've boasted about that before on my blog. All of these favorite things of mine are avail by clicking the link.  If you don't try anything else, try the bluing agent!  I discovered it in Martha's book a few years back and have not been without it since.
My book shelf is cluttered with clutter books, but they are all keepers, as I learn something from each one of them.  Don Aslett has a book, Clutter's Last Stand...great book. I have his lambswool duster that has a telescoping pole to reach those cobwebs way up high.  I haven't seen any since, mine is about 10 years old an still going strong.  It is like this one but mine isn't pink (I wish it was)   I just gather the cobwebs on it, and take it outside and shake them off. 

Tomorrow, after work, I am going to get started indoors with my spring cleaning (I say that now and when I get home, I will want to go outside and work but I really need to get things done in here so when I come in from my outside chores, I can relax in my spiffy house lol.



I did some research on spring cleaning articles and here is one I thought I would share.  This is a neat site with lots of info on it.


 Most people change the sheets, flip the mattress and vacuum the baseboards, but spring cleaning can be taken a step further to a deep clean,” said Pat Slaven, program leader for Consumer Reports. “Take advantage of this time of year to not only organize your home but also save money by tackling the tasks that you may have hired out in the past.”

For best results that will preserve the quality of household items over time, Consumer Reports recommends these spring cleaning Dos and Don’ts:
Ceiling Fans
Fan blades and housing should be cleaned with a damp cloth and all-purpose cleaner or mix of water and mild liquid dish detergent, unless the care information says otherwise.
  • DO make annual cleaning easier by dusting blades once a season with a U-shaped brush. The blade fits inside the U, so both sides are cleaned simultaneously.
  • DON’T forget to dry the blades thoroughly.
Windows
For clean, streak-free glass, apply cleaner to windows with a slightly dampened sponge. Wipe across the window with dampened squeegee blade, then wipe blade.
  • DO clean from the top down on a cloudy day or when the windows are in shade.
  • DON’T clean windows in the sun. Direct sunlight can cause the cleaner to evaporate before it is wiped off.
Curtains and Drapes
Freshen curtains and drapes by vacuuming with the soft brush or dusting attachment and set on reduced suction to prevent fabric from being drawn into the nozzle.
  • DO dust with a soft, long-handled brush with synthetic fibers.
  • DON’T be afraid of cleaning velvet drapes. Dip a chamois cloth in hot water, wring out thoroughly, and then brush.
Window Blinds

Vacuum fabric blinds with the soft brush attachment. Spot-clean with upholstery cleaner, but test it first in an inconspicuous spot to be sure the colors don’t fade or bleed. Greasy aluminum or PVC blinds should be placed in a bathtub filled with warm soapy water and rinse.
  • DO protect the tub bottom with a towel.
  • DON’T dunk the roller mechanism in the water. Be sure it stays dry in the process.
Upholstery
Refresh upholstery with a vacuum with good tool airflow. Vacuum the corners and all sides of cushions. If pets nap on the couch or chair, deodorize by sprinkling with baking soda and letting it sit for 15 minutes, or longer for tough odors, then vacuum.
  • DO apply a cleaning product or rent a machine that cleans upholstery and carpet. A do-it-yourself job is likely to yield better results if done before the upholstery becomes badly soiled.
  • DON’T use any cleaner, or let a professional "steam clean" with water and detergent without testing the cleaner on an inconspicuous spot first.
Launder Pillows
Unless the care instructions say otherwise, most foam-filled and synthetic pillows can be machine-washed. Use the gentle cycle, warm water, and a mild powdered detergent.
  • DO line dry pillows or place in dryer on moderate heat with clean towels to speed up drying. Add a clean tennis ball to help fluff the pillow.
  • DON’T machine-wash down and feather pillows. Place them in a sink filled with warm water and powdered detergent. Hold the pillow under water until completely soaked and knead gently. Drain the water out and press down to extract as much water as possible. Roll it in a towel to prevent dripping and then unwrap it and spin in a washing machine for three cycles before drying.

  •  

Roof Tile Message Board....too cute!!!

Roof Tile Message Board
Another adorable idea from Martha Stewart.

To create an outdoor message center, convert a slate roofing tile (from a home-supply store) into a chalkboard. Thread heavy-duty braided twine through the 2 preexisting holes, tie a knot, and hang on a sturdy hook. A flat drawer pull, turned upside down and glued to the bottom edge, can serve as a chalk tray.


Friday, April 9, 2010

Chocolate Peanut Butter Cups (fast and easy and delish)

I made these using real chocolate chips, real sugar and real butter but used Almond Milk and chopped almonds.  WOW  They are sooo yummy!  And very fast and easy to make.  
FANTASTIC!
I might make them with the ingredients she lists next time. I just have to get them, didn't have them on hand.

Her recipes all look amazing and this is the first one I had to try. 
I copied her type from her blog for this recipe and below is the link to her blog.  

Her book is awesome and surely a keeper (don't ask to borrow mine...I won't part with it! Get your own! lol)


Chocolate Peanut Butter Cups

This is the first recipe you have to try!  If you think that vegan recipes can't be amazing, this will prove you wrong.  They are insane!  Before I went veggie, I was a major Reese's Peanut Butter Cup addict.  I was so sad when I thought I would have to give them up forever.  Regular Reese's Peanut Butter Cups are obviously not great for you, but these veg ones aren't nearly as bad.  If you are looking to lose weight, or you are a superhero, don't have these every day....but having them every once in awhile will make you soooo happy.  Not concerned about weight?!  Enjoy these a few days a week.  If you are a flirt or a full-on vegan, go nuts!  Let them replace your naughty desserts.   Bottom line is, make them....try them.  I dare you not to love them!

MAKES 12

INGREDIENTS
1⁄2 cup Earth Balance butter
3⁄4 cup crunchy peanut butter
(preferably unsweetened and unsalted)
3⁄4 cup graham cracker crumbs or 10 graham cracker squares
1⁄4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1⁄4 cup soy, rice, or nut milk
1⁄4 cup chopped pecans, almonds, or peanuts

STEPS
Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)
Set aside.
Melt the butter in a small saucepan over medium heat.
Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat.
Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the chocolate and milk in another pan.
Stir over medium heat until the chocolate has melted.
Spoon the chocolate evenly over the peanut butter mixture.
Top with chopped nuts.
Place in the refrigerator to set for at least 2 hours before serving. 

They are great soft, but even better a little firmer! 
You can get her book from my Amazon store. I tried to get a copy from the library, but it would have been 108 week or until I got it, I was so far down the line on the waiting list. I am glad to own it, its a keeper!

Recipe is in her book and also on her blog..
http://www.thekindlife.com/post/chocolate-peanut-butter-cups

Homemade String Dispenser

 

I got this email from Martha Stewart the other day and thought how creative this is, and could be even more so. Paint a pic on the flower pot or use a decorator one.  This is great for keeping your kitchen string, or even your garden string. 


Some more cute garden stuff

Grilled Zucchini Roll ups with Herbs and Cheese


Pin It


I am looking forward to the Zucchini season for my mock crab cakes and I just happened across this great looking recipe.  It's only 80 Calories for those watching their weight. They look beautiful and you can make them a day in advance, a great side dish or appetizer for a picnic that takes no effort the day of!  That's always a plus!



Grilled Zucchini  Roll ups with  Herbs and Cheese

Ingredients

  • 3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt, plus more to taste
  • 1/16 teaspoon of freshly ground black pepper, plus more to taste
  • 1 1/2 ounces fresh goat cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon fresh lemon juice
  • 2 ounces bagged baby spinach (2 cups lightly packed)
  • 1/3 cup basil leaves

Preparation

1. Preheat grill or grill pan to medium.
2. Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.
3. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork.
4. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator.
Health, MARCH 2008

Nutritional Info

  • CALORIES 80
  • FAT 6g (sat 2g, mono 3g, poly 0.0g)
  • PROTEIN 3g
  • CARBOHYDRATE 5g
  • FIBER 2g
  • CHOLESTEROL 5mg
  • IRON 1mg
  • SODIUM 106mg
  • CALCIUM 45mg
For this recipe and more great recipes visit the source..
http://recipes.health.com/recipes/1713091-grilled-zucchini-roll-ups-with-herbs-and-cheese
 

Thursday, April 8, 2010

Essential Oils for Scars & a recap of the Free Cellulite Relief Remedy that you can do in the shower


 Yesterday I reposted on my facebook fan page the link for a cellulite relief...this was on my blog last year if you missed it.  http://margaritastewart.blogspot.com/2009/10/shhhfree-cellulite-reliefits-secret-and.html  It works great and is free...and no messy creams!


I got this from a friend who sells essential oils.  They can be pricey so shop around.  I like the NOW brand oils for the price, and the link will take you to some that are inexpensive  ones in my Amazon shop, you can also find more types in my Amazon shop if you are interested.  Health food stores carry it also as does some grocery stores in the organic section.

Here's a Home Remedy for Scars

"I discovered that by using Elemi on old facial acne scars, within a few days, the skin was much more even with the rest of the facial skin. After one week of using it, some of the smaller scars completely disappeared and the deeper ones continued to become less noticeable."  - Sherry Szmigie


But Elemi is also a wonderful remedy for sunburn:

"I have fair skin and can burn rather easily if I don't pay attention when I'm out in the sun. When my skin begins to look a little pink or over exposed, I use a solution of Lavender, Frankincense, and Elemi oil with water and spray it over my skin to help support rapid recovery. Works every-time!" - Fletcher Watson

Elemi (Canarium luzonicum) has a spicy, incense-like scent that is soft and somewhat balsamic. A member of the same botanical family as frankincense and myrrh, it has been used traditionally in Europe for the skin and is included in celebrated healing ointments such as baume paralytique. Seventeenth-century physician J. J. Wecker used it on the battle wounds of soldiers.

Elemi is highly regarded for smoothing wrinkles, skin protection, and for soothing muscles after exercise.

How to use: For dietary, aromatic or topical use. When using as a supplement, dilute one drop in 4 fl. oz. of rice or goat's milk or put one drop into a capsule. Then take one capsule before each meal or as desired. Or use as topical application on scars, incl. acne scars, neat or diluted with V-6 Mixing Oil.

Wednesday, April 7, 2010

Triflicious Trifles

If you are in the market for a nice trifle bowl, this one stores very nicely between uses and has a lid.

Strawberry Sugar Biscuit Trifle

Ingredients

  • Sugar Biscuits
  • 6  tablespoons  orange liqueur or orange juice, divided
  • 2 1/2  pounds  strawberries, halved
  • Trifle Custard
  • 1 1/2  cups  whipping cream
  • 1/4  cup  plus 2 tablespoons powdered sugar
  • Garnishes: strawberries, mint leaves

Preparation

Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.
Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

or a change, assemble this trifle in a 3-quart bowl. Measure the size of your bowl with water; it should hold at least 12 cups. Assemble the brownie pieces, marshmallow mixture, pudding, and caramel topping in several layers when using a deep bowl.
Yield: Makes 15 servings




Brownie Trifle

Ingredients

  • 2  (21-ounce) packages chewy fudge brownie mix
  • 1  (8-ounce) package cream cheese, softened
  • 1  (7-ounce) jar marshmallow cream
  • 2  (8-ounce) containers frozen whipped topping, thawed and divided
  • 3  cups  fat-free milk
  • 2  (3.3-ounce) packages instant white chocolate pudding
  • 1  (12 1/4-ounce) jar caramel topping

Preparation

Prepare each brownie mix according to package directions for chewy brownies in a 13- x 9-inch pan. Cool; break into large pieces.
Beat cream cheese at medium speed with an electric mixer until creamy; beat in marshmallow cream. Stir in 1 container of whipped topping; set mixture aside.
Stir together milk and white chocolate pudding mix, stirring until thickened. Stir in remaining container of whipped topping.
Crumble half of brownie pieces in an even layer in bottom of a 13- x 9-inch baking dish. Pour cream cheese mixture evenly over brownies; drizzle evenly with caramel topping. Pour pudding evenly over caramel topping; crumble remaining brownie pieces over top. Cover and chill 2 hours.
NOTE: For testing purposes only, we used Duncan Hines Chewy Fudge Brownie Mix and Smuckers Caramel Topping.




Chocolate Brownie Trifle
  • 1 pkg. brownie mix
  • 1 (3.9 oz) pkge instant chocolate pudding
  • 1/2 cup water
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (8 oz.) container frozen whipped topping (thawed)
  • 1 (12 oz.) container frozen whipped topping (thawed)
  • 2 Skor candy bars
  1. Prepare brownie mix according to package and cool completely.  Cut into 1 inch squares.
  2. In a large bowl combine pudding mix, water and sweetened condensed milk. Mix until smooth and then gently fold in 8 oz container of thawed frozen whipped topping until there are no streaks remaining.
  3. In a trifle bowl, arrange layers accordingly; place half of the brownies, half of the pudding mixture and half of the 12 oz. container frozen whipped topping.  Repeat layers.
  4. Coursely chop 2 Skor candy bars and sprinkle on top of the finished trifle.

Strawberry Cream Trifle
Ingredients:
1/2 cup sliced almonds, toasted
1 pkg (10.75oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8oz) blended strawberry yogurt
1 pkg (3.4oz) cheesecake instant pudding and pie filling
1 container (8oz) frozen whipped topping, thawed, divided
powdered sugar
Directions:
  1. Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.
  2. Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.
  3. To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.
  4. To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using Flour/Sugar Shaker. Create strawberry fan with reserved strawberry; place into center of trifle.
Yield: 12 servings
Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 44 g, Protein 5 g, Sodium 240 mg, Fiber 2 g

Cook’s Tip: To toast almonds, place almonds into Small Micro-Cooker®; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.
Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
To make a strawberry fan, open the Egg Slicer Plus® and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.



Double Chocolate Mocha Trifle
1 package brownie mix
1 3/4 cups cold milk
2 packages white chocolate instant pudding
1/4 cup warm water
4 teaspoons instant coffee granules
2 cups thawed frozen whipped topping
3 toffee bars

Lightly spray 9" X 13" Baker with vegetable oil using Kitchen Spritzer. Prep are and bake brownie mix according to cake-like package directions. Cool completely.
In Classic 2-Qt Batter Bowl, whisk pudding mix into milk using 10" Whisk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using Super Scraper.
Cut brownies into 1-inch cubes using serrated Bread Knife. chop toffee bars using Food Chopper. Layer 1/3 of brownie cubes onto bottom of Chillzanne bowl.
Top with 13 of pudding mixture, pressing lightly, and 1/3 of shopped toffee. Repeat layers two more times. Chill 30 minutes before serving.

Yield: 12 servings. Approximately 470 calories & 23 grams of fat per serving.
Source: Pampered Chef


Tropical Dream Trifle


1 frozen prepared pound cake (10.75 ounces)
1 can (8 ounces) crushed pineapple in juice, undrained
1 lime
1 large banana, chopped
1 container (12 ounces) frozen whipped topping, thawed, divided
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 cup sweetened flaked coconut, toasted
1 kiwi, peeled and sliced

Cut pound cake into 3/4-inch cubes; place in large bowl of 4-Piece Colander & Bowl Set. Add pineapple; toss gently and set aside.

Zest lime using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lime using Juicer to measure 1 tablespoon juice. Chop banana using Food Chopper. In Classic Batter Bowl, combine banana, lime juice and lime zest; mix well.

Attach open star tip to Easy Accent(R) Decorator. Fill decorator with whipped topping; set aside. Add remaining whipped topping, sour cream and powdered sugar to banana mixture; mix well using Classic Scraper.

To assemble trifle, place one-third of the cake cubes into bottom of Chillzanne(R) Bowl. Top with one-third of filling mixture, spreading evenly. Repeat layers two more times. Sprinkle coconut over top of trifle. Pipe rosettes of reserved whipped topping around edge of bowl. Slice kiwi using Egg Slicer Plus(R). Cut slices in half and place
between rosettes. Refrigerate at least 30 minutes before serving.

Yield: 10 servings

Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 13 g, Cholesterol 80 mg, Carbohydrates 38 g, Protein 3 g, Sodium 140 mg, Fibre less than 1 g

Cook's Tip: Reduced-fat pound cake, light whipped topping and reduced-fat sour cream and can be substituted for the pound cake, whipped topping and sour cream, if desired.

To toast coconut in microwave oven, place coconut in Small Micro-Cooker(R); microwave on HIGH 11/2 minutes or until golden brown, stirring after each 10-second interval. Cool completely.


Triple Berry Trifle

1 prepared angel food cake (13 ounces)
1 lemon
1 quart strawberries, (about 1 pound), hulled and chopped
1/2 cup powdered sugar
1 pint blueberries, divided
1 container (8 ounces) frozen light whipped topping, thawed, divided
2 containers (6 ounces each) blended fruit raspberry low-fat yogurt
Fresh raspberries for garnish (optional)

Cut angel food cake into 1-inch cubes with Serrated Bread Knife; place in large Colander Bowl and set aside.

Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 tablespoons juice. Reserve one strawberry for garnish. Hull remaining strawberries using Cook's Corer(R). Coarsely chop strawberries using Food Chopper. In Classic Batter Bowl, combine lemon zest, juice, strawberries and powdered sugar; mix well using Classic Scraper. Reserve 1/4 cup of the blueberries for garnish. Add remaining blueberries to strawberries; mix gently.

In Small Batter Bowl, combine 2 cups of the whipped topping and yogurt using Small Mix 'N Scraper(R). Attach open star tip to Easy Accent(R) Decorator; fill with remaining whipped topping.

To assemble trifle, place one-third of the cake cubes into bottom of Chillzanne(R) Bowl. Top with one-third of the berry mixture and one-third of the yogurt mixture, spreading evenly. Repeat layers two more times. Pipe rosettes of reserved whipped topping around edge of bowl. Create a strawberry fan with reserved strawberry. Garnish trifle with strawberry fan, remaining blueberries and raspberries, if desired. Refrigerate 30 minutes or until ready to serve.

Yield: 10 servings or 20 sample servings


Lemon Blueberry Trifle

1 frozen prepared pound cake (16 ounces)
2 lemons
1 1/2 cups milk
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)
1 square (1 ounce) white chocolate for baking

1. Cut pound cake into 1-inch cubes; place in large colander bowl. Using a lemon Zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss .

2. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.

3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.

4. Attach open star tip to a decorator; fill with remaining whipped topping. Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.

Yield: 10 servings or 20 sample servings

Nutrients per serving: Calories 410, Total Fat 18 g, Saturated Fat 12 g, Cholesterol 85 mg, Carbohydrate 56 g, Protein 5 g, Sodium 460 mg, Fiber 1 g

Double Chocolate Espresso Trifle


1 pkg (18.25 oz) brownie mix (plus ingredients to make cake-like brownies)
4 t instant coffee
1/4 C warm water
1 3/4 C cold milk
2 pkgs (3.4 oz each) white chocolate instant pudding and pie filling OR Vanilla instant pudding and pie filling can be substituted for the white chocolate pudding, if desired
2 C thawed, frozen whipped topping
3 toffee bars (1.5 oz each), coarsely chopped
Additional whipped topping (optional)

1. Preheat oven to 350°F. Lightly spray rectangular baker with vegetable oil. Prepare brownies according to package directions for cake-like brownies. Bake as directed. Cool completely.

2. Dissolve coffee granules in water in a bowl. Add milk and pudding mix; whisk until mixture is smooth and begins to thicken. Gently fold in whipped topping.

3. Cut brownies into 1-inch cubes. Chop toffee bars. Layer 1/3 of the brownie cubes onto bottom of chilled bowl. Top with 1/3 of the pudding mixture; press lightly. Sprinkle with 1/3 of the chopped toffee. Repeat layers two more times. If desired, garnish with additional whipped topping.
Yield: 12 servings
Nutrients per serving: Calories 450, Total fat 22 g, Saturated Fat 8 g, Cholesterol 60 mg, Carbohydrate 58 g, Protein 5 g, Sodium 400 mg, Fiber




Chocolate Mocha Trifle
1 pkg. (450g) brownie mix
1 3/4 C. milk
1 small box vanilla instant pudding
1/4 C. warm water
4 tsp. instant coffee granules
2 C. thawed, frozen whipped topping
3 bars (39g each) buttery toffee crunch

Lightly spray a rectangle baker with vegetable oil. Prepare and bake brownies according to package directions. Cool completely.

In a bowl, whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping.

Cut brownies into 1 inch cubes. Chop crunch bars. Layer 1/3 of brownie cubes onto bottom of bowl. Top with 1/3 of the pudding mixture and 1/3 of the chopped bars. Repeat layers two more times. Chill 30 minutes before serving. Yields 12 servings.

Per serving: 343 calories; 4 g protein; 16g fat; 48g carbohydrate; 280 mg sodium


Cappuccino Mousse Trifle


Recipe:
1 (16 ounces) frozen prepared pound cake
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 packages (3.4 ounces each) vanilla instant pudding and pie filling
2 containers (8 ounces each) frozen whipped topping, thawed
1/4 teaspoon cinnamon
1 square (1 ounce) semi-sweet chocolate for baking

1. Cut pound cake into 1-inch cubes; set aside.

2. In a bowl, whisk milk and instant coffee granules. Let stand 5 minutes or until dissolved.

3. Pour 1 cup of the milk mixture a measuring cup; set aside. Add pudding mix to remaining milk mixture in bowl; whisk until mixture begins to thicken. Gently fold in one container of whipped topping.

4. To assemble trifle, place 1/3 of the cake cubes into bottom of a bowl. Pour 1/3 of the reserved milk mixture evenly over cake cubes. Top with 1/3 of the pudding mixture, pressing lightly. Grate 1/4 of the chocolate over pudding mixture. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish.

5. Fill a decorator with 1 cup of the remaining whipped topping; set aside. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Decorate by piping rosettes around edge of bowl. Grate remaining chocolate in center; sprinkle with cinnamon.

Yield: 10 servings or 20 sample servings

 Citrus Berry Trifle
Source: The Pampered Chef

1 2/3 cups milk
1 cup sour cream
1 (3.4 ounce) box instant lemon pudding and pie filling
1 (16 ounce) commercial pound cake
1 orange or 2 tablespoons orange juice
1 pint fresh strawberries, divided
1 pint fresh blueberries, divided
1 banana, sliced and divided
1/4 cup chopped almonds

Combine milk and sour cream in bowl. Whisk until smooth. Gradually whisk in pudding, stirring until smooth and thick, about 2 minutes. Set aside.

Cut pound cake into 1-inch cubes with serrated knife (about 8 cups).

Hull strawberries with tomato corer and slice. Slice banana using egg slicer. Place half of pound cake cubes in glass bowl; sprinkle with 1 tablespoon orange juice. Spoon half of pudding over cake. Layer half of fruit over pudding. Repeat layers, using remaining pound cake, 1 tablespoon orange juice, remaining pudding and fruit. Cover bowl. Refrigerate 30 minutes.

To serve, sprinkle almonds.




This recipe can be made on almost any of the flat bottom stones.  You can omit the barbq sauce and use hot sauce if you prefer!

Western Potato Rounds

2 large unpeeled baking potatoes (about 1 1/2 lb.)
Vegetable oil
1 C. (4 oz.) shredded Co-Jack cheese
6 bacon slices, crisply cooked, drained and crumbled
1/3 C. green onion slices
1/4 C. barbecue sauce*

Preheat oven to 450°F. Cut potatoes into 1/4-inch thick slices. Generously spray both sides of the potato slices with oil; place on 15-inch round baking stone. Bake 20 minutes or until lightly browned; remove from oven.
In batter bowl, combine cheese, bacon, and green onion. Generously brush potato slices with barbecue sauce; sprinkle with cheese mixture. Return potato slices to oven. Bake 3-5 minutes or until cheese is melted.
Yields 24 rounds.

Tips: Leaving the peel on the potatoes will help keep the shape of the baked potato slices. The potato slices will cook more evenly when sliced to the same thickness.

Approximately 120 calories and 7 g of fat per serving (2 potato rounds)
Source: Pampered Chef